Black Cocoa Choux

Bring the water, butter, sweetener, and salt to a boil in a medium pot.

While the water boils, sift together the lupin flour, black cocoa, psyllium husk powder, and xanthan gum (this is important to prevent lumps in the batter).

Dump all the sifted dry ingredients into the boiling water and cook, stirring constantly with a spatula over medium heat until the dough comes together in a ball and pulls away from the sides of the pan. If butter separates, proceed anyway, it will mix in.

Allow the batter to cool until you can touch the pan and then beat in eggs one at a time. Mix well until completely smooth. The batter should just fall from the spatula (it is more stiff than a traditional choux pastry).

Transfer the batter to a piping bag (or a ziplock bag and then trim the corner). Pipe 12 mounds onto a parchment or silicon lined baking sheet. Use a wet finger to press any raised tips down.

Bake in a preheated 375ºF oven for 10 minutes then reduce the temperature to 325ºF and bake for an additional 40 minutes, or until dry and crisp. Prop the oven door open with a spatula to allow moisture to escape, turn off oven and let stand 15 minutes to cool slowly (to prevent collapse and allow moisture escape).

Cut small slits on the sides of each puff and return the tray to the oven. Leave in propped open oven until completely cool. If they are still very damp when you cup them open, return to the oven and bake again until Use as desired.